24 each oysters
1/4 cup shallots
3/4 cup pickled ginger
1/2 cup champagne
1/2 cup sugar
2 tablespoons cracked black pepper
3/4 cup rice wine vinegar
1 tablespoon chopped chives
1. Place ingredients in food processor and puree for one minute. Remove and place mixture in 9" pie tin and freeze.
2. Shuck oysters and place on service platter. Scrape 1 teaspoon of frozen mignonette and place on top of each oyster.
3. Garnish each oyster with a sprinkle of chives. Serve immediately.